Ingredients
- 1 (18.25 ounce) package yellow cake mix
- 1 (20 ounce) can crushed pineapple with juice
- 2 (3.5 ounce) packages instant vanilla pudding mix
- 1 (8 ounce) container frozen whipped topping, thawed
- 1 cup milk
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9×13 inch pan.
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Prepare and bake cake mix according to package directions for one 9×13 inch cake. Remove cake from oven. While cake is hot, poke holes through the cake with the round handle of a wooden spoon. Holes should be at 1 inch intervals. Pour crushed pineapple and juice over the cake. Let cool slightly.
In a small bowl, beat the instant pudding with milk until mixture begins to thicken, about 2 minutes. Stir in the frozen whipped topping, then spread over the cake. Refrigerate until ready to serve.
